Effect of the Fat Content of Diets on Blood Sugar

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Abstract
Diets containing high fat rations and restricted amts. of carbohydrates increase the postabsorptive (fasting) blood sugar level. This change takes place in healthy and diabetic individuals alike, with the difference that it is much more accentuated and obvious in the diabetic organism. Thus, the physiologic processes in the healthy and in the diabetic individual are qualitatively identical, but in the diabetic they are greatly exaggerated (Claude Bernard); in other words, the difference between the normal and the diabetic individual, in regard to the physiologic process described, is only of degree but not of kind.
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